Goat Cheese Tomato Soup (with a Grilled Cheese)

1. Wrapping cylinder objects is super annoying. Like, how am I supposed to wrap the bottoms and the tops, and it still be somewhat presentable?!

2. Yesterday, as I was standing in line at the post office, I realized no one really understands the whole priority, express, confirmation slip, tracking number deal–it’s confusing. Too many options, man. And I have to say, the women at the post office are incredibly patient with people. They just sit there and explain the rules OVER and OVER and OVER. And people are still confused. I feel like this needs to be taught to us in schools.

3. Last night, as I was getting ready to head out, I went to go flat iron my bangs, didn’t realize the setting was on 450˙ and burned a good piece of my bangs. Just straight fried a chunk of hair off. Yeah. That happened. So, if you see me in the next few weeks, I might be doing a little bang pinning to the side action.

4. When it’s freezing out all I want is soup. I want to ingest heat. I think I particularly like drinking heat. That’s where this soup comes in…

The infamous tomato soup and grilled cheese combo never gets old, does it? Another combo that I’m not sick of?

The whole Great Dane and chihuahua interaction. I can watch their confusion over the other one’s size for HOURS. HOURS!!! Classic combo #2.

I love a good roasted tomato soup. That’s sort of what I planned on when I went to make this, but a quick stroll through the produce aisle made me realize it wasn’t really an option. The tomatoes were pale, depressed, and expensive.

Why would we pay, like, $10 for sad tomatoes when we can buy a single ($5) can of San Marzanos.

This soup comes together in about 30 minutes. There’s onion sauteeing, garlic getting fragrant, tomatoes being poured in, a little blender action…and that’s really it. A good amount of goat cheese makes this a tangy twist on an awesome classic.

1. Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and saute for about 5-7 minutes, or until translucent and tender. Add the garlic to the top of the diced onions and cook for about 1 minute, or until fragrant.

3. In batches, carefully transfer the tomato mixture to the blender. Blend on low, being sure to let steam escape. Blending hot soup is a little dangerous so be careful! When you’re done blending it all, transfer it back to the soup pot. (Note: This soup has a little texture that I personally dig. If you don’t want that, simply place a sieve onto the pot and pour the mixture through–it’ll be much smoother with no tomato pulp.)

4. Reheat the soup just until hot. Mix in the heavy cream and goat cheese.

86 Comments

This looks delicious! But I rarely make things with cheese in them because my boyfriend is lactose intolerant. Since cheese is a favourite food of mine it’s pretty lame but maybe I’ll make this for me sometime!

yes!! i love wrapping cylinder packages because i get to make them look like a big, shiny piece of candy! i make the two ends extra large and puff them out and put lots of curling ribbon around them! 🙂

Just when I thought tomato soup and a grilled cheese couldn’t get any better…you go and add GOAT CHEESE? I think I may love you. YUM this sounds amazing, I can’t wait to try it out! And I hope those bangs grow quickly!! 🙂

This is probably, OK def, the best looking tomato soup I have seen. Others have WAY too miuch cream, and I’m not all about adding a ton of heavy cream/cream cheese to soups. Unless they are breakfast soups, of course:).

My grandmother grows her own tomatoes and for the life of me I could never find them fresh in a grocery store. Now I know why, she grows San Marzanos. They are amazing and the only tomatoes I can eat on their own.

Oooh… I may leave out the cheese part (crazy, I know, but I’ve never liked cheese!), but I was pondering over a quick, warming thing to make for dinner and this may be it! I havn’t made tomato soup since I did cooking at school! hmm…
Also! Poor bangs! Mine often get frazzled with my soldering iron or coated in paint! I’m trying to grow them out (just to see how it looks!) but they’re at that akward place now.. too short to tie back, but so long the get everywhere! You can have mine if you want? xD
xx

First of all, I have to giggle at the Great Dane & Chihuahua! So funny, but yet so true! This soup looks delicious! Does it reheat well? I live with a man who doesn’t like tomato soup, what is wrong with him!? Me on the other hand, well it’s the perfect winter staple food!

Looks spectacular! I love the addition of goat cheese. PS. A tip for wrapping cylindrical (is that a word?) objects…Tie each end with a ribbon, making it look like a big piece of wrapped candy. Cute, no?

Mmm, looks delicious. I love that you used canned tomatoes actually, I find I very rarely use fresh any other time but summer and any other time of year I have my own canned tomatoes in the basement to use 😀

First, that grilled cheese looks amazing and I love the styling against the crinkled paper – genius! Second, let’s see the hair! C’mon! PLEEEZE!?!?!? You know you want to show us! ha ha! I cut my own bangs once when I was 13. Disaster. Totally crooked across my forehead and only an inch long at their shortest point so couldn’t sweep or pin. Looked like a freak for months! Never burned it off though! Funny for us, bad for you! As a side point why do they make flat irons get hot enough to burn your hair off anyway? Duh!

I believe an immersion blender would do the trick so you don’t have to transfer the soup to a blender. I recently bought an immersion blender and have used it for so many things. Thanks for the great recipes.

Man that sucks about the bangs. I mean if you’re going to burn off a piece of hair, the bangs is not the place you’ll want to do it. I’m with you about ingesting warm foods when it’s cold and the soup looks like the perfect solution for cold weather blues.

One of my favorite soups in the world was a tomato and blue cheese soup from a little cafe that is sadly out of business now. This one looks awfully good though!
And yeah, San Marzano are AMAZING.
I also love the Pomi tomatoes in the cardboard box.

I love tomato soups that used canned tomatoes. I just had to say that. San Marzano tomatoes are so worth the money because truly they taste wonderful and fresh and Italian. I love the addition of goat cheese, too. Yummy…

Just found your blog via Pinterest. I love it! I already feel like we’re friends after reading approximately two and a half posts. Thank you and thanks Pinterest for leading to the discovery of even more deliciousness!

Oh no your poor bangs. Once in Paris, getting ready for a fancy dinner I completely fried burned my hair with my flatiron (thought it was dual voltage when it wasn’t because it wouldn’t work with the transformer.. fried the flat iron also) chunks of burnt hair falling out, fortunately the great majority in the back and it was crisp…I bough a special conditioner to use, almost went to a stylist to get it cut off! but managed to wait until I got back to my own stylist at home. such horrors!!

very behind so still reading some older posts 🙂 This looks wonderful! love, love, love the thought of some goat cheese sprinkled on. I usually add a bit of butter; goat cheese is healthier, not to mention quite tasty 🙂

[…] amounts of sodium. Thanks to my BFF @MondalenaNikc, I got my recipe from a wonderful food blog, A Cozy Kitchen. I slightly modified it by eliminating the sugar completely and reducing the salt & cream […]

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